sengiri
julienne
shari
“Buddha’s bones,” sushi chef slang for rice
shiokara
fish or squid fermented in its own guts
shiso
perilla leaf
sushi
rice seasoned with vinegar, sugar, and salt and topped with, or wrapped around, a variety of seafood and other ingredients
tai
sea bream (also snapper, sea bass)
tako
octopus
toro
fatty tuna cut
umami
savoriness
unagi
freshwater eel
uni
sea urchin
BIBLIOGRAPHY
NOTE: Readers interested in learning to fillet fish, cook rice, and make their own sushi should begin with Kimiko Barber and Hiroki Takemura’s book Sushi: Taste and Technique. A comprehensive introduction to Japanese cuisine is available in Shizuo Tsuji’s book Japanese Cooking: A Simple Art.
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